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Pepper steak with tomatoes

Ingredients (serves 4)

1 tablespoon olive oil

4 (250g each) beef sirloin steaks, trimmed

2 tablespoons cracked black pepper

Olive oil cooking spray

500g cherry tomatoes

1 bunch lettuce

Potato salad, to serve


Rub both sides’ steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.

Spicy Indian Chicken Bbq


12-15 chicken drumsticks

1 teaspoon ginger paste

2 teaspoons garlic paste

6-8 fresh mint leaves, washed and chopped

1 cup fresh coriander leaves, washed and chopped

1 pinch turmeric powder

2 inches cinnamon sticks

5 cloves

4 green chilies, washed, ends trimmed and chopped

1 teaspoon black pepper

2 teaspoons white vinegar

2-3 teaspoons cashew nuts paste



Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.

Gently, make thin slits on the chicken drumsticks.

Marinate those with the above prepared ground paste.

Cover and refrigerate overnight {or for 24 hours}.

Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.

Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.

Garnish with green chilies and cashew nuts.

Method – 2


3 pounds bone-in chicken pieces

3 tablespoons fresh lemon juice

1 tablespoon meat tenderizer

2 cups plain yogurt, divided

3 tablespoons ground cumin

2 tablespoons ground coriander

1/3 cup chopped fresh cilantro

2 teaspoons paprika

1/2 teaspoon ground turmeric

2 teaspoons salt

1 teaspoon ground black pepper

6 cloves garlic, minced


Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.

Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.

Preheat grill for medium heat.

Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Lamb skewers with lemon and garlic

Ingredients (serves 4)

500g lamb leg steak, diced

1 red capsicum, cut into 2cm pieces

2 garlic cloves, crushed

1 lemon, juiced

1/2 teaspoon dried mint

1/2 cup low-fat yoghurt

4 large baby potatoes

Olive oil cooking spray

80g salad leaves

1 cucumber, thinly sliced


Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.

Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.

Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.

Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.

Chilly barbecue prawns with coriander pesto

Preparation Time 20 minutes

Ingredients (serves 6)

24 large prawns, peeled leaving tails intact, divined

1 tbs peanut oil

1 garlic clove, crushed

2 tsp finely grated fresh ginger

2 fresh red chilies, finely chopped

Coriander pesto

1 bunch coriander, roots trimmed, washed, dried, coarsely chopped

80g (1/2 cup) whole roasted salted cashew nuts

2 tsp finely grated lime rind

1 garlic clove, crushed

160ml (2/3 cup) peanut oil

35g (1/3 cup) desiccated coconut

Pinch of salt


Combine prawns, oil, garlic, ginger and chilly in a large glass bow

Listing ID: 6195ee9410595bb6

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